How To make White Osso Bucco
8 sl Veal shank, each about
-1 1/2 - 2 inches thick 1/4 c Olive oil
1/3 c Butter, unsalted
3 c White wine, dry
-(or less) 1 Lemon
8 T Parsley (fresh),
-chopped fine Flour, salt and pepper Dredge the veal shank pieces well in flour. In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foaming. If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans. Add the veal shanks to the skillet and arrange in a single layer. Cook over moderately high heat until browned on one side. Add a generous amount of salt and pepper. Turn meat and brown the other side, and add salt and pepper. Add enough white wine to nearly, but not quite, cover the meat. Reduce heat to a barely bubbling simmer. Cover with a well-fitting lid. Cook at a simmer for 2 1/2 hours. Peel a thin layer of rind from the lemon. (I find that a vegetable peeler gives me a nice thin layer of rind.) Cut rind into fine strips. Remove veal shanks to a warm plate. The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact. Keep meat warm through the next several steps. Add lemon peel and chopped parsley to the sauce and place over high heat. Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Let sit for 3-5 minutes to reheat shanks. Serve with sauce over shanks. NOTES: * Braised veal shanks in white wine -- This recipe is adapted from Marcella Hazan's "More Classic Italian Cooking." Simple to make, this dish beats any "traditional" osso bucco with tomatoes and vegetables that I've had in the U.S. or Italy. * Veal shanks are a relatively inexpensive cut of meat. If possible, ask your butcher to use hind shanks which have more meat than do the forelegs. The key to this dish is the quality of the ingredients. I use the best ol
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Osso Buco Steak ????/ İlikli Dana İncik Doğa usulü ????
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After a long walk I decided to spend some time by the river and feasted on handmade wooden utensils followed by a delicious Osso Buco steak.
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How to Prepare II Ossobuco alla Milanese I Gremolata I Cuisine of Lombard II By Chef Ramy´s Kitchen
The dish that you have to give to the Milanese, being a specialty of Lombard cuisine, Ossobuco alla Milanese particular cut of meat made extremely tender by the long cooking time and the presence of the marrow. before you served added gremolata, chopped parsley, fried Garlic, Anchovy, lemon zest and olive oil that completes and enhances the flavor of the veal.
For the Meat:
4x Cross-Cut Veal Shanks
150g All-Purpose Flour
50ml EV. Olive Oil (first)
Salt and Black Pepper
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250g White Onion
250g Carrot
400g Italian Plum Tomatoes
250ml Dry White Wine
300ml Chicken Broth
160g Celery
30ml EV: Olive Oil
3clov. Garlic Chopped
35g Tomato Paste
3-4 Bay Leaf
3-4 Sprig Thyme
1 Sprig Rosemary
Salt and Pepper (About 1tbs) or To Taste
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Gremolata:
3 tbs Finely Chopped Flat-Parsley
1 tbs Lemon Zest
1 tbs EV. Olive Oil
3x Anchovy Fillet Chopped
3x Cloves Garlic Chopped (Fried)
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Note: Ossobuco you can served with Risotto, Polenta or Noddles
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The Best Italian Dishes | Veal Osso Buco by Lounging with Lenny
The best Italian dishes. Today I am making veal osso buco. Veal Osso Buco is my favorite Italian dish. I am serving my veal osso buco with polenta and homemade gremolata. Osso buco is a slow cooked veal shank, until the meat is tender. Osso buco can be served with polenta, risotto and mashed potatoes. You can check the recipes for risotto and mashed potatoes I will provide the links below.
Veal Osso Buco Ingredients:
4lb veal shanks
1 onion
2 celery stalks
2 small carrots
5 garlic cloves
1 cup flour
1 cup dry white wine
1 tbsp tomato paste
1 string rosemary
Thyme
1 fresh bay leave
3 cups chicken stock
Gremolata:
¼ of fresh parsley
½ lemon zest
1 garlic clove
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
Polenta:
4 cups water
1 cup polenta
2 tbsp olive oil
1 cup parmesan cheese
½ tsp Roux (for the sauce)
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The Famous Italian OSSO BUCO – for Family or Holiday Dinner. Recipe by Always Yummy!
Ossobuco is a famous Italian dish. Visiting Italy tourists from different countries make sure to order ossobuco besides pizza and pasta. It is cooked from veal or beef shank with marrow bone or hollow bone with bone marrow. From Italian ossobuco means literally a bone with a hole. It is the perfect dish for your family or holiday dinner.
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✅ Ossobuco ingredients:
• beef shank (ossobuco) – 4 lb | 2 kg
• carrot – 10 oz | 300 g
• celery – 3 stalks
• chopped tomatoes – 2 cup | 500 ml
• onion – 14 oz | 400 g
• beef broth – 3 cup | 800 ml
• white dry wine – ¾ cup | 200 ml
• olive oil – 3 tbsp
• butter – 1 oz | 30 g
• wheat flour – 2 tbsp
• 2 bay leaves
• garlic – 5 cloves
• rosemary – 2 sprigs
• ground nutmeg – ¼ tsp
• 5 allspice berries
• 10 black peppercorns
• ground black pepper – 1,5 tsp
• salt – 3 tsp
✔︎ You will need:
• pan
• saucepan or heavy walled stockpot
• carving board
• cooking string
• bowl
???? Ossobuco recipe:
1. To cook ossobuco it is preferable to take veal or beef shanks 0,9 - 1,3 lb | 400 - 600 g of weight each.
2. Tie round each piece of beef with cooking string and season with 1 tsp of salt, 1 tsp of ground black pepper and flour.
3. Heat the pan, add 3 tbsp of olive oil and fry the meat from both sides until golden brown, 3 minutes from each side over high heat.
4. Take the meat out of the pan into the bowl.
5. Put 30 g of butter and finely chopped onion into the pan and fry for 5 minutes over medium heat stirring occasionally.
6. Add the chopped carrot, garlic and celery and fry for 3 minutes over medium heat stirring occasionally.
7. Add the white dry wine to the vegetables, stir and simmer for 3 minutes over medium heat.
8. Add the beef broth and chopped tomatoes, stir.
9. Add then 2 tsp of salt, ½ tsp of black pepper, rosemary sprigs and bay leaves, stir and bring to a boil.
10. Lay out the fried meat in the saucepan and pour with the prepared vegetable sauce, add allspice berries and black peppercorns and cover the lid.
11. Put the saucepan into the oven preheated to 350° F / 180˚C and cook for 2 hours with this temperature.
12. Serve ossobuco hot with polenta, risotto, mashed potatoes or as a solo dish.
Veal Osso Bucco Recipe with Gremolata
You already know by now that I’m a traditionalist so when it comes to making the classics I usually just leave them alone or throw a small twist on it, and the same goes for this osso bucco recipe. Osso Bucco is traditionally made with veal, which is really the nice way of saying you are eating a baby cow, which isn’t nice to say or think about really. Regardless, it is what is and that’s how I’m going to cook it!
Osso Bucco is a dish I haven’t made in at least 10 years but man oh man is it just so comforting and good, and now that the weather is beginning to turn to fall I can’t think of a better recipe to make!
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Veal Osso Bucco Recipe with Gremolata
For the Osso Bucco:
1 cup of all purpose flour
4 8-ounce veal shanks
2 tablepoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons of tomato paste
3 cups of roughly sliced assorted tomatoes
2 cups of red wine, Sangiovese or Barolo
4 cups of beef stock
2 bay leaves
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
sea salt and fresh cracked pepper to taste
For the Gremolata:
2 tablespoons of finely minced fresh Italian parsley
zest of 2 lemons
1 tablespoon of olive oil
sea salt to taste
Serves 4
Prep Time: 20 minutes
Cook Time: 120 minutes
Procedures:
1. Preheat the oven to 325°.
2. Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
3. Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
4. Remove the veal shanks and add the onions, carrots, celery and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
5. Cook for 2 minutes and the deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme and salt. Note: 6. 6. Make sure the liquid is seasoned very well.
7. Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
8. Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
9. To Serve: serve the osso bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.
Osso Buco by Chef Ludo Lefebvre
Chef Ludo Lefebvre is showing us how to make osso buco (braised veal shanks) in this episode of Ludo à la Maison, his show with Food & Wine Magazine!
Get the recipe:
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